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The Very Best White And Yellow Cupcakes

There's such a gentle texture, a light and lovely subtlety between white and yellow cake. But once your tongue meets this kind of sweet cream distinction, you'll never be able to forget.
Prep Time15 mins
Cook Time22 mins
Total Time37 mins
Course: Dessert, Snack
Cuisine: American
Keyword: best cupcake recipe, best white cupcakes, best yellow cupcakes
Servings: 24 servings
Calories: 172kcal
Author: Andie Mitchell

Ingredients

Perfect White Cupcakes

  • 1 cup cake flour
  • ½ cup whole milk at room temperature
  • 3 large egg whites at room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 5 tablespoons unsalted butter softened but still cool

Perfect Yellow Cupcakes

  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter room temperature
  • ½ cup sour cream
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract

Instructions

Perfect White Cupcakes

  • Preheat the oven to 350 degrees Line a 12-cup standard size cupcake tin with paper liners. Spritz each with nonstick cooking spray.
  • Lightly whisk milk, egg whites, and vanilla extract in large glass measuring cup.
  • Mix cake flour, sugar, baking powder, and salt in the bowl of a stand electric mixer and add butter; beating at low speed until mixture resembles moist crumbs, with no large clumps of flour.
  • Add 3/4 of the milk mixture to the crumbs and beat at medium speed (or high speed if using handheld mixefor 1 1/2 minutes. Add remaining milk mixture and beat 30 seconds more. Scrape down the sides of the bowl and beat for 20 seconds longer at low speed.
  • Evenly distribute the batter in the cupcake tin. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove the cupcakes from the pan carefully and let them cool completely on a wire rack.

Perfect Yellow Cupcakes

  • Preheat the oven to 350 degrees Line a 12 cup standard sized cupcake tin with paper liners and spritz lightly with nonstick cooking spray.
  • Whisk flour, sugar, baking powder, and salt in the bowl of a standing electric mixer. Add butter, sour cream, eggs, and vanilla. Beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no clumps of flour are visible.
  • Evenly divide the batter among the cups in your prepared pan. Bake until cupcake tops are pale gold and a toothpick inserted into the center comes out clean, 20 to 22 minutes. Remove the cupcakes from the pan carefully and let them cool completely on a wire rack.

Notes

(adapted from Cooks Illustrated)

Nutrition

Calories: 172kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 116mg | Potassium: 106mg | Fiber: 1g | Sugar: 13g | Vitamin A: 245IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 0.5mg